{"product_id":"invertase-by-lorann-professional-fondant-liquefier-softener-enzyme-for-liquid-candy-centers-chocolates","title":"Invertase by LorAnn – Professional Fondant Liquefier \u0026 Softener Enzyme for Liquid Candy Centers \u0026 Chocolates","description":"\u003cp data-path-to-node=\"3\"\u003eUnlock commercial-quality liquid centers and ultra-smooth confections with \u003cb data-path-to-node=\"3\" data-index-in-node=\"75\"\u003eLorAnn Invertase\u003c\/b\u003e (also known as \u003ci data-path-to-node=\"3\" data-index-in-node=\"107\"\u003eFermvertase\u003c\/i\u003e). Invertase is a natural food-grade enzyme used by master chocolatiers, pastry chefs, and commercial bakers to break down sucrose (table sugar) into glucose and fructose, creating inverted sugar syrup right inside your candies and baked goods.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eWhether you are crafting classic cherry cordials, soft-center truffles, or moist baked goods, LorAnn Invertase delivers flawless texture, prevents grainy crystallization, and keeps your sweet creations fresh for longer.\u003c\/p\u003e\n\u003chr data-path-to-node=\"5\"\u003e\n\u003ch3 data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eKey Benefits \u0026amp; Applications\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-path-to-node=\"7,0,0\"\u003e\n\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eLiquid-Center Chocolates \u0026amp; Confections:\u003c\/b\u003e Essential for making cherry cordials, cream eggs, creme-filled chocolates, and soft-center truffles. Added to firm fondant filling, Invertase breaks down solid sugar over time into a rich, liquid center after dipping in chocolate.\u003c\/li\u003e\n\u003cli data-path-to-node=\"7,1,0\"\u003e\n\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003ePrevents Grainy Crystallization:\u003c\/b\u003e Converts granulated sucrose into fructose and glucose, which naturally resist crystallization. Keeps fondant, royal icings, fudge, and ganache centers silky smooth instead of crunchy or grainy.\u003c\/li\u003e\n\u003cli data-path-to-node=\"7,2,0\"\u003e\n\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003eMoisture Retention \u0026amp; Extended Shelf Life:\u003c\/b\u003e Invert sugar is naturally hygroscopic (moisture-attracting), helping soft cookies, cakes, and chewy candies hold moisture and stay fresh far longer.\u003c\/li\u003e\n\u003cli data-path-to-node=\"7,3,0\"\u003e\n\u003cb data-path-to-node=\"7,3,0\" data-index-in-node=\"0\"\u003eEnhanced Sweetness \u0026amp; Natural Browning:\u003c\/b\u003e Fructose delivers a higher perceived sweetness without extra calories, while glucose promotes a richer golden crust and deeper flavor during baking via the Maillard reaction.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"8\"\u003e\n\u003ch3 data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003eUsage \u0026amp; Dosage Instructions\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-path-to-node=\"10,0,0\"\u003e\n\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eStandard Usage Rate:\u003c\/b\u003e Add \u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"25\"\u003e0.1% to 0.25%\u003c\/b\u003e of your total recipe weight (approx. \u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"76\"\u003e1\/4 to 1\/2 teaspoon per pound\u003c\/b\u003e of fondant or sugar dough).\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,1,0\"\u003e\n\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eSpeeding Up the Reaction:\u003c\/b\u003e Doubling the amount of Invertase reduces the liquefying time by half. Higher room temperatures also speed up the process.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,2,0\"\u003e\n\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eCritical Temperature Notice:\u003c\/b\u003e Always mix Invertase into fondant or sugar paste after it has cooled to room temperature. \u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"119\"\u003eHeat above 140°F (60°C) deactivates the enzyme.\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,3,0\"\u003e\n\u003cb data-path-to-node=\"10,3,0\" data-index-in-node=\"0\"\u003eMixing Sequence:\u003c\/b\u003e Alcohol and high-acid ingredients can slow enzyme activity. Incorporate all flavorings and acids into your fondant cream \u003ci data-path-to-node=\"10,3,0\" data-index-in-node=\"138\"\u003ebefore\u003c\/i\u003e adding Invertase.\u003c\/li\u003e\n\u003cli data-path-to-node=\"10,4,0\"\u003e\n\u003cb data-path-to-node=\"10,4,0\" data-index-in-node=\"0\"\u003eResting Period:\u003c\/b\u003e After shaping and dipping confections in chocolate, allow them to rest at room temperature for \u003cb data-path-to-node=\"10,4,0\" data-index-in-node=\"111\"\u003e1 to 3 weeks\u003c\/b\u003e (or a minimum of 3 to 7 days) for the liquid center to fully develop.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-path-to-node=\"11\"\u003e\n\u003ch3 data-path-to-node=\"12\"\u003e\u003cb data-path-to-node=\"12\" data-index-in-node=\"0\"\u003eProduct Specifications \u0026amp; Storage\u003c\/b\u003e\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli data-path-to-node=\"13,0,0\"\u003e\n\u003cb data-path-to-node=\"13,0,0\" data-index-in-node=\"0\"\u003eForm:\u003c\/b\u003e Clear liquid enzyme formulation (\u003ci data-path-to-node=\"13,0,0\" data-index-in-node=\"39\"\u003eFermvertase\u003c\/i\u003e)\u003c\/li\u003e\n\u003cli data-path-to-node=\"13,1,0\"\u003e\n\u003cb data-path-to-node=\"13,1,0\" data-index-in-node=\"0\"\u003eDietary Attributes:\u003c\/b\u003e Kosher Certified, Vegan, Gluten-Free\u003c\/li\u003e\n\u003cli data-path-to-node=\"13,2,0\"\u003e\n\u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"0\"\u003eStorage Instructions:\u003c\/b\u003e For maximum enzymatic activity and optimal shelf life, keep refrigerated at \u003cb data-path-to-node=\"13,2,0\" data-index-in-node=\"98\"\u003e39°F – 46°F (4°C – 8°C)\u003c\/b\u003e.\u003c\/li\u003e\n\u003cli data-path-to-node=\"13,3,0\"\u003e\n\u003cb data-path-to-node=\"13,3,0\" data-index-in-node=\"0\"\u003eAvailable Sizes:\u003c\/b\u003e\n\u003cul\u003e\n\u003cli data-path-to-node=\"13,3,1,0,0\"\u003e\n\u003cb data-path-to-node=\"13,3,1,0,0\" data-index-in-node=\"0\"\u003e1 oz Bottle\u003c\/b\u003e (Ideal for home candy makers and small holiday production runs)\u003c\/li\u003e\n\u003cli data-path-to-node=\"13,3,1,1,0\"\u003e\n\u003cb data-path-to-node=\"13,3,1,1,0\" data-index-in-node=\"0\"\u003e4 oz Bottle\u003c\/b\u003e (Perfect for artisan chocolatiers, cake decorators, and testing)\u003c\/li\u003e\n\u003cli data-path-to-node=\"13,3,1,2,0\"\u003e\n\u003cb data-path-to-node=\"13,3,1,2,0\" data-index-in-node=\"0\"\u003e16 oz (1 lb) Bottle\u003c\/b\u003e (Bulk commercial size for bakeries, confectioners, and high-volume candy lines)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"LorAnn","offers":[{"title":"1 oz","offer_id":45924752326716,"sku":"6070-0500","price":15.9,"currency_code":"USD","in_stock":true},{"title":"4 oz","offer_id":45924752359484,"sku":"6070-0800","price":24.9,"currency_code":"USD","in_stock":true},{"title":"16 oz","offer_id":45924752392252,"sku":"6070-1000","price":52.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0229\/7313\/files\/lorann-invertase-1oz-4oz-16oz-bottles.png?v=1785047365","url":"https:\/\/caljavaonline.com\/products\/invertase-by-lorann-professional-fondant-liquefier-softener-enzyme-for-liquid-candy-centers-chocolates","provider":"CaljavaOnline","version":"1.0","type":"link"}